|Zadigi Kahke prepared by|
Robyn inThe Armenian Kitchen
After having carefully studied the original cookbook recipe (ingredients and procedures), and having had my questions about the recipe answered in a personal consultation with the “Armenian Cuisine” cookbook authors, I was ready to bake. Realizing the amount of flour listed in their cookbook was incorrect, one of the authors warned me as to avoid a baking disaster (it's 6 cups of flour rather than the 2 2/3 cups mentioned in the cookbook). I corrected the flour amount which, in an earlier post, had the incorrect amount, then I made certain the new post had the correct measurements listed, too. (If you own the"Armenian Cuisine" cookbook, you’ll have to hand-correct the amount of flour yourself!)
I stated in the more recent blog that even though the shaping the dough was a bit tricky, I successfully made an enormous batch of cookies using my own technique (also described in the story). At the end, I included my comments and evaluation to provide guidance.
Perhaps the entire story wasn’t read before those comments were submitted, I can’t be sure. But what I do know is, with patience, this recipe does work, and the end product is pretty tasty, too!